By Annie Kearns
Think homemade muffins are too much work? You haven’t tried this recipe! These apple walnut muffins are so delicious, you’ll love them!
Apple Walnut Muffins
What are the must-have ingredients to turn muffins into a healthy breakfast? Well, you need fiber and protein. And these have both!
You can feel good about giving them to your kids as they head out the door in the morning. They are made all whole ingredients.
Good For You Ingredients
Here is what I used:
- Flour – I used a combination of all-purpose and whole-wheat flour
- Sugar – Just granulated sugar
- Baking Powder
- Baking Soda
- Ground Ginger
- Sea Salt – You can use table salt instead
- Half and Half – You can also use heavy cream instead of half and half, it will just taste a lot sweeter.
- Vegetable oil – You can substitute olive oil, coconut oil or avocado oil for this.
- Lemon Juice – You can juice a fresh lemon or use jarred lemon juice
- Honey – locally-sourced is better for you, but any kind will work.
What Type of Apples Are Best For Muffins?
Since I used both honey and granulated sugar, I chose to use a tart apple. Granny smith are my favorites to use in apple pies and they taste perfect in these muffins.
You can also use Macintosh apples.
Can You Leave Out the Walnuts?
Yes, these will taste just as delicious without the walnuts. I prefer them because they give the muffins an amazing texture. Plus, walnuts are so good for you! They are packed with vitamins, protein, and healthy fats.
How To Make Homemade Apple Walnut Muffins From Scratch
The entire recipe is at the bottom of the post. But first, here are some step-by-step pictures that I hope help you out.
Combine the Dry Ingredients
First, you want to combine all the dry ingredients. If you want, you can sift them together. Just put them in a large bowl and then set it aside.
Make A Well in the Middle
Now you are going to add the eggs and oil. Very slowly mix in a little of the flour at a time. Then, add in the half and half, lemon juice, and honey.
Slowly incorporate all the dry ingredients into the wet ones. If you see lumps, that’s ok. Resist the urge to over-mix it.
Here is what it should look like:
Gently fold in the walnuts and apple pieces. Now you are ready to fill up the muffin cups.
Again, don’t mix it up too much. Just mix it together completely, but be gentle.
Pour Batter Into Muffin Cups
Fill them up almost to the top. You should have enough batter for 12 muffins.
Bake them until they are completely done. You’ll know they are done when you stick a toothpick in the middle and it comes out clean.
They will be golden-brown and smell like sweet cinnamon! Yum!
How To Store the Muffins
These taste the best when you serve them hot straight from the oven! If by some miracle you have some leftover, you can store them in an airtight container for no more than 2 days. Keep them in either the fridge or on the counter.
Here’s the recipe. Please don’t forget to pin it and share it with your friends. If you make this recipe, please share a rating and your thoughts in the comments. Thanks!
- 1 1/3 c all-purpose flour
- 2/3 c whole wheat flour
- ½ c granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- ¾ c half and half
- ½ c vegetable oil
- 2 large eggs
- ¼ c honey
- 1 tbs lemon juice
- 3 small apples
- 1 c chopped walnuts
- Preheat oven to 350° F. Line 12 cups in a ½ c capacity muffin pan with paper liners.
- Peel and core apples and chop into ½” cube or rectangular pieces. Make sure walnuts are coarsely chopped into ¼” pieces.
- Combine all dry ingredients (flours, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
- Make a well in the center of the flour mixture. Add eggs and oil to well. Whisk eggs into oil incorporating as little of flour as possible.
- Add half and half, lemon juice, and honey to oil and eggs. Whisk to mix, slowly incorporating in the flour.
- Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins.
- Gently fold in apple and walnut pieces.
- Scoop batter into paper liners, filling nearly to top.
- Bake at 350° F for 25 minutes until a cake tester comes out clean and the muffins are lightly browned.
Amount Per Serving: Calories: 323 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 36mg Sodium: 217mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 3g Sugar: 19g Sugar Alcohols: 0g Protein: 6g
More Apple Recipes
Buy a ton of apples and get baking! Here are some more scrumptious apple recipes.